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Sourdough Pesto Pull-Apart

Sourdough Pesto & Cheese Pull-Apart Bread

How do you like your Sourdough? Open crumb with a chewy crust? Or soft and filled with delicious pesto & cheese? We like Sourdough in any way it comes, but this Sourdough Pesto Pull-Apart Bread has made it into our most frequently cooked sourdough recipe TOP 3! Milk and butter enriched sourdough rolled with a fragrant basil pesto and cheese is an amazing way to enjoy your bread on any occasion! Make your own pesto, if you can, it will be the most amazing pull-apart bread you've ever had!
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Prep Time 1 hr
Cook Time 30 mins
Fermenting & Proving: 20 hrs
Total Time 21 hrs 30 mins
Course Bread, Side Dish
Cuisine Italian, Sourdough
Servings 9 rolls
Calories 189 kcal

Ingredients
  

  • 125 g milk
  • 100 g active sourdough starter 100% hydration
  • 200 gram strong white flour
  • 50 g butter softened
  • 10 g caster sugar
  • 5 g salt
  • 2 tbsp pesto
  • 5 slices Emmental or Mozzarella, or mild Cheddar or 100g grated cheese

Instructions
 

Day 1:

  • Combine flour, milk and sourdough starter in a bowl of your stand mixer and mix into a rough dough. Cover and leave in a warm spot for an hour.
  • In your stand mixer, fitted with a dough hook attachment, knead the dough for 5 minutes, add the salt and sugar, then bit by bit start adding the butter and keep the mixer running until all the butter is incorporated and the dough is soft and elastic, around 7-9 minutes.
  • Place the dough into a lightly greased bowl, cover and leave for 30 minutes. After 30 minutes, stretch and fold the dough. Cover and leave for 30 minutes. Perform 3 more stretch and folds during the bulk fermentation, spaced by 30 minutes.
  • After the last stretch and fold, cover the dough and leave to prove for 2-3 hours until it rises by about 50%. Then pop the bowl with the dough in the fridge to finish proving overnight.

Day 2:

  • Take the dough out of the fridge and let it come to room temperature for about 30 minutes. Scrape the dough out onto a lightly floured surface. Using your hands or gently rolling with a rolling pin, flatten it into a rectangular shape (30x24cm), about 3 mm thick. Spread pesto onto the dough, then lay the slices of cheese side by side to cover all the surface and roll the dough from the shorter edge.
  • Cut the roll into 3cm thick pieces and place them snuggly into a generously greased tin (or lined with baking paper). Cover with lightly oiled clingfilm and leave the rolls rise for about 2-3 hours.
  • Preheat the oven to 210ºC Fan. Bake the pull-apart bread for about 25-30 minutes. Let the bread cool for an hour before digging in.

Nutrition

Calories: 189kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 311mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 312IUCalcium: 102mgIron: 1mg
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